Food and Beverage
The Washington State Convention Center (WSCC) is the first center with an all Pro-Chef Certified culinary team. The Pro-Chef Certification program was created by the Culinary Institute of America and the American Culinary Federation to provide hands-on skill validation, recognize professional achievement, and provide knowledge and credentials to advance the culinary experience to clients.
Exceeding the expectations of guests is achieved daily by the WSCC's award-winning culinary team, which creates uniquely regional dishes with the freshest seasonal ingredients from local growers and the highest sustainable culinary practices.
Farm to Banquet Table
The Washington State Convention Center is an industry leader in use and preparation of local, farm fresh products. Executive Chef José Chavez’s is closely connected with Northwest farmers, seafood purveyors and vintners allowing him to bring the state’s finest products to his guests - everything from Walla Walla sweet onions, fresh Dungeness crab, locally grown greens and aromatic herbs, and wines from Washington’s award-winning vineyards. Dishes are then paired with beverages from regional wineries and breweries to create the ultimate Northwest culinary experience.
Sustainable Culinary Practices
The in-house catering department serves grain-fed beef, free-range chicken and eggs, and wine from Washington’s award-winning vineyards. Kitchen scraps, landscaping materials and packaging from boxed lunches, cups and cutlery are all composted.
Customizable Catering
The WSCC’s 60-page innovative menu with seasonal menu upgrades is offered to meeting planners only as a starting point. More than 90 percent of the meals served are created in consultation with each client. Our 100 percent CMP certified catering sales staff will work with you to make your events unique and memorable for your attendees.
To see existing catering menus, click
here.
The Tasting Room – Inside the Kitchen
It’s the first demonstration kitchen specifically designed for meeting planner clients. This elegant oasis inside the center’s award-winning kitchen features cherry wood, granite, fine fabrics and leather with seating up to 12 guests. Clients may book this space for an important dinner experience or meet with the culinary team to experience selections from the center’s impressive menu, comprehensive wine list and exceptional service capabilities.
Most of the facility’s menus are created after sampling an array of culinary options and discussing the client’s specific price points and event themes.
Award–Winning Culinary Team
2007 Innovation Award (2009 Finalist)
International Association of Congress Centres (AIPC)
2008 and 2009 Washington Wine Award of Distinction
Washington Wine Commission
Best On-Premise Catered Event
National Association of Catering Executives